Chiang Mai Noodle Beef Khao Soi Recipes

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CHIANG MAI NOODLE BEEF KHAO SOI



Chiang Mai Noodle Beef Khao Soi image

Looking to learn how to make authentic Chiang Mai Noodles? Our traditional Beef Khao Soi recipe features egg noodles in a rich and creamy coconut sauce.

Provided by Andrew Dobson

Categories     Main Course

Time 2h

Number Of Ingredients 21

5 tbsp Vegetable Oil
1 lb Beef Short Rib
4 tbsp Thai Red Curry Paste
1 tbsp Indian Curry Powder
1/2 tsp Turmeric powder
1 tsp Thai red chili (deseeded, finely chopped)
400 ml Coconut Milk
400 ml Coconut Cream
2 tsp Brown sugar
2 Garlic cloves (minced)
1 tbsp Fresh ginger (minced)
2 tsp Thai shrimp paste
2 tsp Garlic Chili Paste
1 tbsp Tamarind paste
200 ml Beef Stock
2 tbsp Fish Sauce
2 Limes (juiced)
500 g Chinese flat egg noodles
Cilantro
Bean Sprouts
Shallots

Steps:

  • Remove excess fat from beef short rib. With a pairing knife, slice beef into large chunks.
  • In a dutch oven, heat vegetable oil over medium high. Add beef short rib chunks with tongs and brown in oil on both sides, 2-3 minutes. It's easiest to do this in batches, removing browned meat and placing in a separate bowl until all of the beef has been seared.
  • Add red curry paste to the saucepan and turn the heat down to medium. Cook for 5 mins, then add the Indian curry powder, turmeric and sliced red chili.
  • Cook for 1 minute then add coconut milk, coconut cream, brown sugar, garlic, ginger, shrimp paste, tamarind paste, beef stock, fish sauce and lime juice. Bring to a simmer.
  • Return the seared beef back to the pot filled with Chiang Mai Noodle Kao Soi curry sauce.
  • Keep the broth at a simmer over low heat and cover with a heavy lid, and cook for 2 hours, until the beef chunks are extremely tender and some oil has started to separate from the broth, floating to the surface.
  • During the braising process, if the liquid level has reduced too much, add more water or beef stock to bring it back to the original level.
  • While beef short rib is tenderizing in the coconut curry sauce, add 2 inches of canola oil to a large wok. Heat the oil over medium-high heat until it bubbles.
  • Separate the fresh egg noodles into segments, then fry 3 oz until golden brown and crispy. Drain well and set aside.
  • Bring a large pot of water to boil and cook the remaining flat egg noodles until soft and cooked through, drain well and set aside.
  • Assembly: Add a small handful of cooked egg noodles into the bottom of a large soup bowl. Ladle the Kao Soi curry sauce along with chunks of beef over the noodles. Garnish Chiang Mai Noodle bowl with crispy fried egg noodles, sliced shallots, chopped cilantro, bean sprouts and lime wedges. Serve with soup spoon and chopsticks.

Nutrition Facts : Fat 84.1 g, Fiber 3.1 g, Calories 1496 kcal, SaturatedFat 53.2 g, Cholesterol 103 mg, Sugar 85.7 g, Carbohydrate 148.6 g, Sodium 2027 mg, Protein 40.2 g, ServingSize 1 serving

PRESSURE COOKER BEEF KHAO SOI (CHIANG MAI BEEF CURRY NOODLES)



Pressure Cooker Beef Khao Soi (Chiang Mai Beef Curry Noodles) image

Egg noodles served in creamy red curry broth with melt-in-the-mouth beef shanks and crispy egg noodles as toppings is one of the popular Chiang Mai noodle dishes known as Beef Khao Soi

Provided by Marvellina

Categories     Noodle Soup

Time 55m

Number Of Ingredients 16

2 lbs boneless beef shank (cut into 2-inch chunks)
1 lb Chinese flat egg noodles (reserve about a handful of it to make crispy egg noodles)
1 Tbsp Madras curry powder
2 tsp turmeric powder
1/3 cup Red Curry Paste (less if you don't want it too spicy)
2 cups water
2 cups canned coconut milk
3 Tbsp fish sauce
1 tsp salt
2 Tbsp coconut sugar
2 hard-boiled eggs (halved)
Crispy egg noodles
3 cups fresh mung bean sprouts (briefly blanch in boiling water)
Limes (quartered)
Fresh basil and mint leaves
Crispy fried shallots / bawang goreng

Steps:

  • Place the beef pieces along with the ingredients for red curry broth, except for the coconut milk, and seasonings in the inner pot of instant pot. Add water and stir to mix everything. Cover the lid. Turn the steam release valve to seal. Press "pressure cooker" and then "high pressure". Set timer to 40 minutes
  • When the timer is done, wait 5 minutes and then release all the pressure. Unlock the lid. Stir in the coconut milk. The residual heat will heat up the coconut milk. We don't want to hard boil the coconut milk or it will "break" and separate and turns frothy
  • You can prepare ahead up to this point if you make it the day before. Don't stir in the coconut milk yet until the day you plan to serve. Keep in the refrigerator. The next day, you can heat it up, turn off the heat and stir in the coconut milk. Have a taste and add more fish sauce and/or sugar if needed. It should be savory, spicy, with a hint of sweetness
  • Meanwhile, make the optional crispy noodles: place a plate lined with several layers of paper towels by your stove. Place a large wok or heavy pot over high heat and add about 1 cup of oil, or 1/2 inch oil. When the oil is hot, drop in a strand of uncooked egg noodles to test the temperature. It should sizzle slightly as it falls to the bottom, then immediately puff and rise to the surface; adjust the heat slightly, if necessary
  • Toss a handful (about 1 cup) of noodles into the oil and watch as they puff up. Use a spatula or long tongs to turn them over and expose all of them to the hot oil. They will crisp up very quickly, in less than 1 minute. Lift the crisped noodles out of the oil and place on the paper towel-lined plate
  • To serve, bring a large pot of water to a vigorous boil over high heat. Drop in the remaining noodles, bring back to a boil, and cook until tender but not mushy, according to direction. Drain well and rinse in fresh water to get rid of extra starch and stop the cooking process
  • Divide the cooked noodles among four large bowls. Portion out the mung bean sprouts. Ladle over the broth and meat. Top with halved egg, crispy noodles, crispy shallots. Serve with the remaining condiments set out in small bowls

CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)



Chiang Mai curried noodles (Khao soi gai) image

This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 18

400ml vegetable oil , plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
1 tsp red chilli flakes
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
juice 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)
1 long red chilli (deseeded if you don't like it too hot), sliced
3 small shallots , cut into quarters
150ml rice wine vinegar
small pack coriander , roughly chopped
100g beansprouts , trimmed
3 chopped spring onions
chilli oil

Steps:

  • First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
  • In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
  • Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
  • Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
  • Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.

Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium

CHIANG MAI CURRY NOODLES (KAO SOI)



Chiang Mai Curry Noodles (Kao Soi) image

In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.

Provided by Sandi From CA

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste or 2 tablespoons panang curry paste
3/4 lb boneless beef such as tri-tip steak or 3/4 lb flank steak, thinly sliced crosswise into 2-inch strips
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 teaspoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1/2 lb angel hair pasta or 1/2 lb spaghetti
1/3 cup coarsely chopped shallot
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Steps:

  • Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
  • Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
  • Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
  • Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.

CHIANG MAI (KHAO SOI) NOODLES



Chiang Mai (Khao Soi) Noodles image

Make and share this Chiang Mai (Khao Soi) Noodles recipe from Food.com.

Provided by jordanpoling

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

3 tablespoons oil
3 garlic cloves, crushed
4 shallots, chopped
4 cups coconut milk
2 tablespoons curry powder
1 tablespoon red curry paste
8 ounces beef, cut into 1-inch cubes
1/2 cup fish sauce
1/4 cup sugar
1/2 teaspoon turmeric
1 tablespoon lime juice
3 cups water
6 ounces fresh thin egg noodles (ba mee)
1 green onion, chopped
1 tablespoon cilantro leaves or 1 tablespoon coriander leaves, chopped
2 shallots, sliced
1/2 lime, in wedges
1/4 cup sliced Chinese mustard pickle

Steps:

  • Heat a large saucepan and add oil.
  • When oil hot, stir-fry garlic & shallots for 30 seconds.
  • Add coconut milk, curry posder, red curry paste, and then the beef.
  • Heat to boiling, then reduce to medium heat.
  • Simmer for ~30 minutes.
  • Add fish sauce, sugar, turmeric, and lime juice.
  • Stir to combine all the ingredients and bring to a slow boil.
  • Continue to cook for 10 minutes.
  • In a medium saucepan, heat the water to rapid boiling.
  • Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
  • Drain the noodles and place in a serving bowl.
  • Pour curry mixture over the noodles and top with the green onion and the cilantro.
  • Serve with the garnish ingredients arranged on the side.

Nutrition Facts : Calories 1183.5, Fat 101, SaturatedFat 61.4, Cholesterol 92, Sodium 2891.6, Carbohydrate 59.9, Fiber 2.9, Sugar 15, Protein 18.6

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